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Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.265-272 [Peer Reviewed Journal]

2014. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/286/2013-CJFS

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Title:
Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations
Author: Peksa, A., Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland. Dept. of Food Storage and Technology ; Miedzianka, J., Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland. Dept. of Food Storage and Technology
Subjects: ACIDE AMINE ; Amino acid composition ; AMINO ACIDS ; AMINOACIDOS ; ANALYTICAL METHODS ; ASH CONTENT ; AZOTE ; BIOTECHNOLOGIE ; BIOTECHNOLOGY ; BIOTECNOLOGIA ; Calcium ; Calcium chloride ; CHEMICAL COMPOSITION ; Coagulation ; COMPOSICION QUIMICA ; Composition ; COMPOSITION CHIMIQUE ; CONTENIDO DE CENIZA ; CONTENIDO DE MATERIA SECA ; CONTENIDO PROTEICO ; COOLING ; DRY MATTER CONTENT ; Endopeptidase ; ENFRIAMIENTO ; ENZIMAS ; ENZYMATIC HYDROLYSIS ; ENZYME ; ENZYMES ; HEAT TREATMENT ; HIDROLISIS ENZIMATICA ; HYDROLYSAT DE PROTEINES ; Hydrolysates ; HYDROLYSE ENZYMATIQUE ; Hydrolysis ; HYDROLYZED PROTEINS ; Lactic acid ; LISINA ; LYSINE ; NITROGEN ; NITROGENO ; nutritional quality ; PAPA ; PLANT PROTEIN ; POMME DE TERRE ; POTATO PRODUCTS ; potato protein hydrolysates ; potato protein isolates ; POTATOES ; PRODUCTOS DE LA PAPA ; PRODUIT A BASE DE POMME DE TERRE ; PROTEIN CONTENT ; PROTEINAS ; PROTEINAS HIDROLIZADAS ; PROTEINAS VEGETALES ; PROTEINE ; PROTEINE VEGETALE ; PROTEINS ; Proteolysis ; REFROIDISSEMENT ; SEPARACION ; SEPARATING ; SEPARATION ; SOLUBILIDAD ; SOLUBILITE ; SOLUBILITY ; Subtilisin ; TECHNIQUE ANALYTIQUE ; TECNICAS ANALITICAS ; TENEUR EN CENDRES ; TENEUR EN MATIERE SECHE ; TENEUR EN PROTEINES ; TRAITEMENT THERMIQUE ; TRATAMIENTO TERMICO ; VALINA ; VALINE ; Vegetables
Is Part Of: Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.265-272
Description: We determine the effects of the technology of obtaining potato protein preparation and of different variants of enzymatic hydrolysis on the chemical and amino acid compositions of the hydrolysates obtained. Potato protein concentrates obtained through their thermal coagulation in potato juice with calcium chloride, calcium lactate or without salt addition were subjected to enzymatic hydrolysis using two commercial hydrolytic enzymes: endopeptidase (Alcalase) and exopeptidase (Flavourzyme). Chemical (contents of ash, total and coagulable protein) and amino acid compositions of the hydrolysates obtained were determined. On the ground of the findings it was stated that the type of potato protein preparation used and conditions of enzymatic modification influenced on the properties of the hydrolysates obtained. Preparations obtained during the study were characterised by similar chemical and amino acid compositions, whereas the preparation obtained through thermal coagulation with the use of calcium lactate contained insignificantly more protein and essential amino acids. The least liable to enzymatic hydrolysis was the preparation obtained by using calcium chloride, particularly when only endopeptidase was used. The application of endopeptidase enzyme enabled to obtain 60% of proteolysis efficiency and the addition of the second enzyme (exopeptidase) to the protein solution insignificantly increased the proteolysis efficiency (to ca 70%), mainly when the preparation coagulated with the use of calcium chloride was hydrolysed. Proteolysis of the protein preparations obtained with the use of two enzymes was more favourable, particularly due to the quantity of free amino acids in and amino acids composition of the hydrolysates.
Publisher: Prague: Czech Academy of Agricultural Sciences (CAAS)
Language: English;Czech;Slovak
Identifier: ISSN: 1212-1800
EISSN: 1805-9317
DOI: 10.17221/286/2013-CJFS
Source: GFMER Free Medical Journals
ProQuest Central
DOAJ Directory of Open Access Journals

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Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations

2014. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/286/2013-CJFS

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